Heat a little olive oil in a pan and add the onions. Sauté over a medium heat until softened and beginning to caramelise. Add the shredded silverbeet leaves and continue to cook until just wilted. Season with salt and freshly ground pepper.

Divide the mixture into 4 oven-proof ramekins. Make a slight indentation into the centre of each. Crack the egg onto this mixture making sure you don't damage the yolk.

Spoon a tablespoon of cream over each ramekin and place in a baking tray that has been half filled with boiling water.

Place this into a preheated 160°C/320°F oven and cook for about 10 minutes - I love my eggs extremely runny, if you don't just cook it longer.

Just gorgeous - baked eggs are one of my comfort foods. I once made them with left over mash on the bottom, with sauteed leeks stirred through, halved cherry tomatoes over the top, then the egg and cream. Beyond good. It was so good I've since made tiny amounts of mash just to make this dish!

BTW where did you get these lovely glasses from (if you don't mind sharing)? They look wonderful.